I love cooking breakfast on Sunday mornings. I usually try to get creative and try new clean eating breakfast recipes. Last week I came across Rachel Ray's Oatmeal Cookie Pancake recipe and my mouth started watering. I immediately scanned the ingredient list and figured out how to clean it up. My adapted recipe below...Ingredients:2 cups of oatmeal2 teaspoons baking powder1 teaspoon ground cinnamon1/4 cup chopped walnuts3/4 cup plain greek yogurt3/4 cup of water2 large eggs1 teaspoon of vanilla extract2 really ripe bananas, mashed3/4 cup of raisins2.5 teaspoons of agave nectarSugar free or light Maple Syrup for topping1 - Combine all ingredients (except for syrup) in a large bowl. 2 - Mix as good as you can with a wooden spoon and then pour into blender. I used my NutriBullet to blend the batter. I had to do it in about 3 different batches, which is why it's important to mix it up as good as you can before adding to the blender.

3 - Heat skillet and spray with extra virgin olive oil. Heat pancakes until bubbles form on top, then flip. Since there are walnuts and raisins in these, they aren't going to look smooth like normal pancakes, but more like a oatmeal cookie.

This recipe made about 10, very filling pancakes. Definitely enough to feed 4 people. Since it's just me and my husband, I froze the leftovers and pop them in the toaster for a quick breakfast when I'm in a hurry. They are so good toasted!Do you like to cook breakfast on the weekends? If so, what's your favorite dish? Please share below! And if you're interested in more recipes, check out my other clean eating recipes.

After testing out several different clean eating, protein, oatmeal pancake recipe variations, I finally came up with one myself! I made these twice this weekend and my husband said, and I quote, 'these are the best pancakes you have ever made!' And I agree! Here's the recipe:

1. Combine the oatmeal and egg whites in a mixing bowl and stir2. Add in banana and mash/mix it in to the bowl3. Add peanut butter and optional cacao nibs4. Pour batter into blender and blend until smooth5. Heat nonstick pan over medium heat and put a small portion of coconut oil to grease pan6. Add a portion of the batter (depending on how big you like your pancakes) to pan for approximately 3-5 minutes, then flip to cook other side (this will vary based on how hot your pan is and size of pancake

My husband and I topped these with sugar free syrup (for him) and low-sugar syrup (for me). I added blueberries to the top of mine for some extra sweetness.

This recipe should make approximately 4-6 ‘silver dollar size’ pancakes. These are pretty dense – 2 pancakes filled me up!